Sweetcorn Pork Fritters with Coriander

Here is an engaging starter, an enticingly delicious mixture of corn and pork fried to a crispy morsel. You may partially fry them beforehand and then later plunge them into hot oil again just before serving. The pork adds richness and deep flavour to the fritters. This treat works nicely with Sweet and Sour Dipping Sauce.


  • 450 g (1 lb) fresh sweetcorn on a cob, or 1 x 275-g/10-oz tin sweetcorn, drained
  • 175 g (6 oz) minced pork
  • 1 tablespoon finely chopped fresh coriander
  • 2 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon Thai fish sauce
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 1 teaspoon sugar
  • 1 tablespoon plain flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 600 ml (1 pint) groundnut oil, for frying

For the Garnish

  • 2 tablespoons finely chopped fresh coriander


Clean the corn and remove the kernels with a sharp knife or cleaver. You should end up with about 275 g (10 oz). If you are using tinned corn, drain it, empty the contents into a bowl and set it aside. In a blender or food processor, combine half of the corn with the pork and the rest of the ingredients, except the oil, and purée. Pour this mixture into a bowl and mix in the rest of the corn.

Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, spoon a ladle full of mixture into the wok. Continue to spoon ladle-sized fritters into the wok until it is full. Turn the heat to low and cook until they are brown. Turn the fritters over and fry on the other side. Remove them with a slotted spoon and drain on kitchen paper. Continue to fry until all the mixture has been used. Arrange the fritters on a warm platter, garnish with the coriander and serve at once.